산업식품공학(Food Engineering Progress)

A Study on Improving the Quality of Traditional Eoyukjang with Various Additives
다양한 첨가물을 이용한 전통 어육장의 품질개선 연구

Dong-Hwa Lee, Moo-Yeol Baik, Hae-Kyung Kim, Young-Tae Hahm, Chang-Nam Kim, Sung-Won Choi, Byung-Yong Kim

이동화, 백무열, 김혜경, 함영태, 김창남, 최성원, 김병용

Food Eng Prog 2014;18(3):171-176.
https://doi.org/10.13050/foodengprog.2014.18.3.171

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Physicochemical and Sensory Properties of Muffins with Added Powdered Tangerine Peel
감귤 과피 분말을 첨가한 머핀의 이화학적 및 관능적 특성

Seung Woo Oh, Kang Hyun Chung

오승우, 정강현

Food Eng Prog 2014;18(3):177-185.
https://doi.org/10.13050/foodengprog.2014.18.3.177

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Characteristics of Wheat Bran Classified by Ultra-Fine Grinding and Air-Classification Systems
초미분쇄 공기분급 시스템으로 분리한 밀기울 분급물의 특성

Jae-Kang Lee, Jin-A Park, Yong-Hyun Choi, Young-Wha Kim, Gi-Hyung Ryu

이재강, 박진아, 최용현, 김영화, 류기형

Food Eng Prog 2014;18(3):186-193.
https://doi.org/10.13050/foodengprog.2014.18.3.186

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Quality Characteristics of Single Origin Bean-to-Bar Dark Chocolate Prepared with Sugar Alcohols
당 알코올을 첨가한 저열량 Single Origin Bean-to-Bar 다크 초콜릿의 품질특성

So Young Kim, Genuine Zu, Byong Ki Kim

김소영, 주진윤, 김병기

Food Eng Prog 2014;18(3):194-202.
https://doi.org/10.13050/foodengprog.2014.18.3.194

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Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions
압출성형 조건에 따른 밤과육의 물리화학적 특성

Sang-Hee An, Ju-Yeon Lee, Song-won Kim, Gi-Hyung Ryu

안상희, 이주연, 김송원, 류기형

Food Eng Prog 2014;18(3):203-209.
https://doi.org/10.13050/foodengprog.2014.18.3.203

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Preparation and Characterization of Black Garlic Wine
흑마늘을 이용한 와인의 제조 및 특성

Jin Hee Kim, Ho Chang Son, Ji Young Shin, Sung Hoon Kim, Ji Young Yang

김진희, 손호창, 신지영, 김성훈, 양지영

Food Eng Prog 2014;18(3):210-214.
https://doi.org/10.13050/foodengprog.2014.18.3.210

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Quality Characteristics of Makgeolli (Rice Wine) Fermented with Koji by Starch Types
전분질 원료를 달리한 입국 막걸리의 품질 특성

Ho-Seong Lee, Young-Seo Park, Dong-Hoon Bai

이호성, 박영서, 배동훈

Food Eng Prog 2014;18(3):215-221.
https://doi.org/10.13050/foodengprog.2014.18.3.215

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Physicochemical Properties of a Betatini Variety of Lycopersicon esculentum var. cerasiforme (Cherry Tomato)
방울토마토(Lycopersicon esculentum var. cerasiforme) Betatini 품종의 이화학적 특성

Hyen Ryung Kim, Jun Bae Ahn

김현룡, 안준배

Food Eng Prog 2014;18(3):222-228.
https://doi.org/10.13050/foodengprog.2014.18.3.222

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Quality Characteristics of Cream Soup Containing Rice Starch and Guar Gum
쌀 전분과 구아검의 첨가가 크림수프의 품질에 미치는 영향

Yong-Hwa Cho, Young-Tack Lee

조용화, 이영택

Food Eng Prog 2014;18(3):229-234.
https://doi.org/10.13050/foodengprog.2014.18.3.229

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Effect of Steamed Rice Powder Temperature Added to Wheat Flour on Retrogradation Retardation in Garaetteok
밀가루 첨가 시 증자 쌀가루 내부온도에 따른 가래떡의 노화억제효과

Hee-Sun Kim, Kyung-Mi Kim, Gwi-Jung Han, Hyeon-Gyu Lee, Myung-Hwan Kim

김희선, 김경미, 한귀정, 이현규, 김명환

Food Eng Prog 2014;18(3):235-241.
https://doi.org/10.13050/foodengprog.2014.18.3.235

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Development of a Vertical Embryo-Retaining Polished Rice Producing System with Abrasive and Friction Rollers
연삭마찰식 입형 배아미 생산시스템 개발

Ki Taek Lim, Jangho Kim, Jong Hoon Chung

임기택, 김장호, 정종훈

Food Eng Prog 2014;18(3):242-247.
https://doi.org/10.13050/foodengprog.2014.18.3.242

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Changes in Microflora and Flavor of Soy Sauce (Ganjang) According to the Salt Concentration
염농도에 따른 간장 내 미생물 생육과 향미의 변화

Deok-Hee Han, Jung-Min Park, Dong-Hoon Bai

한덕희, 박정민, 배동훈

Food Eng Prog 2014;18(3):248-255.
https://doi.org/10.13050/foodengprog.2014.18.3.248

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Method Validation for 9 Types of Minerals in Infant and Adult Nutritional Formulas using Inductively Coupled Plasma Optical Emission Spectrometry
Inductively Coupled Plasma Optical Emission Spectrometry를 이용한 조제분유의 9종 무기질 분석법의 유효성 검증

Jinbong Hwang, Bae Namgung, Mira Oh, Soyoung Kim, You-Shin Shim, Se-na Kim, Youngmin Choi, Jin-sik Nam

황진봉, 남궁배, 오미라, 김소영, 심유신, 김세나, 최용민, 남진식

Food Eng Prog 2014;18(3):256-260.
https://doi.org/10.13050/foodengprog.2014.18.3.256

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List of Articles

Food Engineering Progress. Vol. 18, No. 3, 2014